Gluten Free | Egg Free | Nut Free | Vegetarian | Serves 4

Fresh, light and full of vibrant ingredients and flavours, this beetroot salad recipe is fulfilling on its own, or would pair well
with any simple protein. The perfect recipe for when you’re asked to bring a plate.

Ingredients

3 medium beetroot (approx. 300g), scrubbed and cut into wedges
2 tablespoons extra virgin olive oil, extra to serve
1 tablespoon rosemary leaves (approx. 2 sprigs), extra for serving
2 blood or navel oranges, peeled and cut into slices
1/3 cup roasted almonds, roughly chopped
1 purple shallot, finely sliced
Natural salt flakes
Black pepper

Tahini yoghurt

1/2 cup (125ml) natural Greek yoghurt
1 tbsp hulled tahini
1 tablespoon apple cider vinegar
1/2 teaspoon garlic, finely grated

Method

1. Preheat oven to 180°C fan forced.
2. In a large bowl, toss beetroot wedges with extra virgin olive oil, chopped rosemary and season with salt and pepper.
3. Spread beetroot wedges onto a lined baking tray. Roast in preheated oven for 25-30 minutes, or until the beetroot is
tender and slightly caramelised around the edges.
4. To make the tahini dressing, whisk together the Greek yoghurt, tahini, apple cider vinegar and garlic in a small bowl.
Season to taste with salt and pepper. Keep refrigerated until ready to serve.
5. To serve, spread tahini yoghurt in the centre of a serving plate. Spoon over roasted beetroot and any juices from the
baking tray. Arrange slices of orange. Drizzle with a little extra virgin olive oil. Sprinkle with purple shallot, roasted
almonds and fresh rosemary leaves.

Serve and enjoy!